Crab Cake side and a recipe request for Grace

[Kelli Kerrigan]

I'm planning on making Crab Cakes this weekend. I purchased a can of crab from Trader Joes the last time I was in Chicago, of which I have been told is very good.
In the past I have made the Grilled Corn and black bean salad as a side and I've also made the Roasted Beets with Walnut Basil Dressing as a side, but I'd like to try something new this time. (Although these beets just tempt me....)
Does any one have any suggestions?? Maybe something alittle more wintery as it is still cold here.
Also, GRACE, will you type the Carolina Crab Cake recipe from "A Guy's Guide to Great Eating' by Don Mauer? (Or anyone else that has the cookbook) By all the great reviews of his recipes, I'd like to see what he has in store for crab cakes.

[cjm]

Kelli-I like to make CL's crab cake recipe and serve it as Eggs Benedict. The crab cakes are easy to freeze and make the hollandaise sauce ahead of time...makes a special (quick) weekday morning breakfast.

cjm

[Sandy]

You might not consider this a "side" but the last time I served crab cakes, I made small green chili corn muffins. And, I served the crab cakes with avocado salsa...well, it's not really a salsa. It is merely mashed avocado mixed with lime juice, salt and pepper. You leave it quite chunky. Let me know if you are interested in the recipe for the muffins and I'll post it. I made them in one of those miniature muffin pans. Easy to serve and eat!

[Kelli Kerrigan]

A friend suggested a zippy cole slaw and/or some simple dilled rice. Both don't seem too bad. I guess I'm looking for a nice vegi stir fry or a great rice dish to go with it.
I'm making this for company, so I had wanted something pretty (colorful) too.

[Grace]

Hi Kelli!! I'd be happy to type the recipe for you. Here it is:

Carolina Crab Cakes - Don Mauer
Makes 16 Crab Cakes

Crabmeat is a winner when it comes to fat, averaging less than 5 grams of fat per pound. The problem with traditional crab cakes isn't the crab, but the binder and the oil in which it is cooked. My solution is to use a very low-fat maynnaise and egg whites for some of the eggs. Then, instead of sauteing the crab cakes in butter, I spray them with butter-flavored vegetable oil and broil them until they are golden brown. I have tested this recipe many times, tweaking it until the balance of flavors is just right.

The story is that crab cakes originated in Maryland, but since I'm a Carolina guy, these are Carolina crab cakes. Sorry, Maryland.


2 tsp. olive oil
1/2 medium red bell pepper, cut into small dice
1/3 medium yellow bell pepper, cut into small dice
1/4 medium green bell pepper, cut into small dice
1/4 cup minced scallions, green and white parts
1 tblsp. chopped fresh parsely
Salt and fresh-ground pepper
1/2 cup low-fat mayonnaise (1 fat gram per tablespoon)
1/2 cup coarse fresh bread crumbs (from about 1 slice)
1 large egg
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. fresh-squeezed lemon juice
1/8 tsp. Tabasco sauce, or to taste
1 pound lump or backfin crabmeat, picked through
1 cup all-purpose flour
1 large egg
3 large egg whites
2 cups fine fresh bread crumbs (from about 4 slices)
Lemon wedges
Honey Mustard Sauce

1. Place a nonstick skillet over medium heat and add the oil. when it is hot, add the bell peppers, scallions and parsley and cook, stirring frequently, for 5 to 6 minutes, or until softened; do not brown. Season to taste with salt and pepper and set aside to cool.

2. In a large mixing bowl, whisk together the mayonnaise, coarse bread crumbs, egg, mustard, Worcestershire sauce, lemon juice and Tabasco sauce. Stir in the crabmeat and cooled vegetables.

3. Place the broiler rack 6 inches from the heat source and preheat the broiler. Lightly spray a broiler pan with butter-flavored vegetable oil. Set aside.

4. Put 2 pieces of wax paper on the counter, with a small bowl between them. Put the flour on the first sheet of paper. Put the egg and egg whties in the bowl and whisk until combined. Put the fine bread crumbs on the second sheet of paper.

5. Shape the crab mixture into sixteen 2-inch balls. Coat the balls with flour, then with the egg mixture, and finally with the bread crumbs. Place on the broiler pan and flatten slightly. Spray the tops of the crab cakes with butter-flavored vegetable oil.

6. Broil the crab cakes for 4 minutes, or until light brown. Turn them over, spray with butter-flavored vegetbale oil and broil for 4 minutes more, or until light brown. Serve immediately with the lemon wedges and Honey Mustard Sauce.

Nutritional information per crab cake (without added salt or sauce): 86 calories (24.5% from fat), 2.3g fat, 7.4g proten, 8.4g carbohydrate, 43mg cholesterol, 234 mg sodium


Let me know if you try these Kelli! And did you see my posting about the reviews from our supper club this week? Of course we missed you and your dish.....
:)